I kept it very basic. Rubbed with salt and brown sugar. Refrigerated for an hour. soaked up the moisture with a paper towel. Smoked at 225 for about 1 1/2 hr. I was worried it was going to be too salty and it was. I was able to eat it and liked it but less salt would have been better. The recipe I followed said 2-4 lb fish but didn't give a range for the salt/sugar so when I only had 2 lb fish I should have backed down the salt/sugar and didn't. I did enjoy it, just a little salty. With the leftovers I made a butter/garlic pasta to try and mask the salt a bit which helped and it was really good. Also, I only have hickory pellets at the moment so that's what I used. I've personally never had anything off my pellet smoker that I felt was too strong so the hickory on fish worked for me. I use pit boss pellets in the hopper and a tube with 100% hickory in the box. 1st pic is a fresh filet and one with the salt/sugar applied. 2nd pic is after refrigerating and soaking up the moisture. 3rd pic is right off the smoker.